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This traditional Italian Panettone Recipe was originally a Christmas sweet bread but make it once and you’ll want it on your table with every holiday!
Panettone Recipe
I love making easy and flavorful desserts, just like this delicious Panettone recipe! Originally a Christmas cake, with lots of texture and filled with raisins and candied orange, this simple cake is so tasty and full of flavors you’ll want to enjoy it all year round. I know I do and this is why I’m making this recipe again now.
Christmas desserts can be year-round if you’re ready to try out a new recipe. Whether you’re an expert baker or you’re a newbie, the Panettone recipe is a crowdpleaser—so much so that you may finish it before you serve it! If you’re looking for a satisfying, comforting, show-stopping, affordable dessert, give this Panettone a try.
Other cake recipes you will love:
- Pumpkin cake with lemon cheese frosting
- Cranberry pound cake with orange zest
- Blueberry buttermilk cake
- Gluten free chocolate cheesecake
- Lemon raspberry cake
What I love most about it is the texture. When it comes to cooking, playing with texture is half the fun—and the flavor is the other half. Packed with raisins and candied orange, this cake has both. There are plenty of ways to modify it, so don’t be afraid if you don’t care for raisins or candied orange. Before we dive into the recipe, let’s learn a little more about the history of the Panettone recipe and why it’s different from other holiday desserts.
What is a panettone cake?
The Panettone cake recipe is basically a sweet bread that is baked in a round pan, which gives it a lighter-than-air fluffy texture. There are also plenty variations of the classic recipe, some including a plain cake, chocolate or other candied fruits and usually served next to hot beverages or wine. Some even add a drop of mascarpone cheese to make it taste even more “Italian”.
Here’s the thing about this Italian Panettone: It looks like it would be hard to make, but in reality, it’s one of the easiest desserts you’ll ever prepare. As long as you follow the instructions and muster up a good dose of patience (it’s time-consuming!), you’ll be a master of the Panettone bread in no time.
When was the Panettone recipe created?
This recipe goes way back—back to the Renaissance period. We all take bread for granted now, but during this time (roughly 14th century), wheat was a hot commodity. There wasn’t much of it, so it was only used for special occasions… Christmas was one of those occasions. The tradition of making bread around the holidays began there, and Panettone entered the scene in 1839… as far as we know.
Actually, this cake seems to be much older, dating back to the Roman Empire. The romans used to add honey to sweeten a type of leavened cake, so this may have developed into the actual Panettone. Or maybe Pandoro? We’ll talk about Pandoro a bit later.
In 1839, the Italian-Milanese dictionary had an entry under “P” for Panettone, described as a kind of bread garnished with butter, eggs, sugar and raisins or sultanas. Why Panettone? The title comes from the Italian word “panetto,” which means a small loaf cake. Pair that word with “one,” which changes the meaning to “large cake.”
Other theory says that the name comes from the Milanese expression “pan del ton” (“cake of luxury”), as it uses many expensive ingredients like butter, sugar or raisins.
Panettone is found all over Latin America: Chile, Argentina, Brazil, Colombia, Ecuador, Bolivia, Uruguay, Venezuela, Peru or Paraguay. Italian immigrants brought the recipe with them back in the 19th century and it quickly conquered the taste of everyone around.
Panettone cake variations:
Panettone is different from other sweet breads and cakes because of its history and its texture. The Panettone texture is key, so you’re going to want to pay close attention to the form that this mix takes on as you prepare it. If it begins to curdle at any point, that’s your cue to beat it and stir it more. We want to keep it as light and fluffy as possible!
As for variations, there are plenty of ways to elevate this classic recipe and put your own spin on it.
- Of course, you can always opt for the traditional approach by serving it as a plain cake.
- For chocolate lovers, add in a smattering of chocolate chips for extra flavor and melty goodness.
- You can also make the bread more fruity by adding in a few other candied fruits. This sweet bread does best served next to hot beverages or wine.
- Some people like to add a drop of mascarpone cheese to make it taste even more “Italian.”
After a few times of making this recipe, you’ll begin to figure out what you like best. That’s the beauty of a simple recipe—there’s a lot of room for you to get creative and make it your own.
What makes a good panettone?
Here’s a few tips to keep in mind while working on the best Panettone:
- Pierce the cooling bread with two long metal or wooden skewers about 3-4 cm from the base, and hang upside down to cool completely. This will prevent the bread collapsing while cooling.
- To keep it fresh for up to one week at room temperature, wrap it in plastic foil or place in a resealable bag.
Interesting facts and stories about the Panettone
Raisins have been used since medieval times. They are known to bring wealth and fortune, as they resemble the shape of golden coins.
One creation legend tells about the young helper of a cook prepared a quick sweet bread to serve at court for Christmas. The crowd was delighted and the bread was named “Pan de Toni” (Toni’s bread, after the helper).
Other legend says that a Milanese nobleman fell in love with the daughter of a poor baker named Toni. He disguised himself as a baker and created a rich and sweet bread with butter, raisins, eggs and candied peel. He encouraged the launch of this sweet bread under the name “Pan de Toni”.
What is the difference between Panettone and Pandoro?
You may have heard of Pandoro, especially when searching for Panettone recipes. They are both delicious Italian sweet breads, but made in a different manner:
- Panettone is very time-consuming in order to make it so airy and fluffy. The dough would rise and collapse three times for many hours before baking. It is packed with raisins, candied orange, citron and lemon zest.
- Pandoro (golden bread) comes from Verona and is a sweet bread enriched with butter, eggs and sugar, and dusted with confectioner’s sugar. These cakes were reserved for high-class nobility, as sugar was a very expensive commodity. It usually has an eight pointed-star shape.
Not sure which one to choose? Try both! After that, get back to us and tell us which one you loved more. Also, share with us any unusual Panettone ingredients or recipes, as well as useful tricks that helped you bake the most delicious Panettone.
Italian Panettone
Ingredients:
- 4 tbsp warm milk
- 0.50 oz = 14 g = 1 tbsp dried yeast
- 4 oz = 100g = 8 tbsp sugar
- 9 oz = 250g = 2 sticks butter, room temperature
- 5 large eggs, beaten
- 2 tsp vanilla extract
- grated zest of 1 lemon
- grated zest of 1 orange
- 18 oz = 500g = 2 1/4 cups flour, plus extra for dusting
- pinch of salt
- 100g raisins
- 3 tbsp rum extract
- 4 oz = 100g = 8 tbsp candied lemon and orange peel, finely chopped
- butter for greasing
For the topping
- 1 tbsp egg white
- 1 tbsp icing sugar
- more icing sugar for dusting
You will also need:
- Panettone cake pan or 20 cm = 8″ deep cake pan
- large mixing bowl
- silicone brush
- large spoon
- hand mixer
- small saucepan
Directions:
Prepare the yeast
- Grease a Panettone pan with softened butter
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
- Add lemon and orange zest and mix.
- Add the eggs a little at a time until all are well incorporated.
- If the mixture starts to curdle, add a tablespoon of the flour and beat this in with the eggs.
Make the dough
- Place the flour in a large bowl and mix with a pinch of salt and make a well.
- Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
- Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
- Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.
Let the dough rise
- Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until doubled in size.
- Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using a 20cm cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises.
- Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
Bake the cake
- Preheat the oven to 350 F = 180 C.
- Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
- Place the Panettone in the oven and bake for 40 – 50 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
- Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
- Leave to cool completely before dusting with icing sugar.
- Cut into wedges to serve.
This Panettone recipe might be looking fancy and difficult to make but truth is, this is probably one of the easiest desserts you’ll ever make. It might be time consuming to make but in terms of difficulty, this simple Panettone recipe gets all the thumbs up.
A satisfying, comforting, show-stopping, affordable dessert, packed with lots of flavors and sweetness, this Panettone recipe will have all your guests asking for more!
Classic Easy Panettone Cake Recipe
Ingredients
- 4 tbsp warm milk
- 1 tbsp dried yeast
- 8 tbsp sugar
- 2 sticks butter room temperature
- 5 large eggs beaten
- 2 tsp vanilla extract
- grated zest of 1 lemon
- grated zest of 1 orange
- 2 1/4 cups flour plus extra for dusting
- pinch of salt
- 7 tbsp raisins
- 3 tbsp rum extract
- 8 tbsp candied lemon and orange peel finely chopped
- butter for greasing
For the topping
- 1 tbsp egg white
- 1 tbsp icing sugar
- more icing sugar for dusting
Instructions
- Grease a Panettone pan with softened butter
- Place the warm milk in a bowl and add the yeast and 1 tsp of sugar, mix well and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, using a hand mixer, until light and creamy.
- Add lemon and orange zest and mix.
- Add the eggs a little at a time until all are well incorporated.
- If the mixture starts to curdle, add a tablespoon of the flour and beat in with the eggs.
- Place the flour in a large bowl and mix with a pinch of salt and make a well.
- Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
- Knead for 5 mins in the bowl until the mixture starts to come together and is pretty sticky.
- Put the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.
- Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for 2 hrs or until it doubled in size.
- Place the raisins in a small saucepan with the rum extract and heat on low for about 5 mins or until the fruit has absorbed the liquid; set aside to cool.
- When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins and chopped candied peel. Shape the dough into a ball and pop into the prepared Panettone pan. If using an 8" deep cake pan, wrap a layer of baking parchment around the outside of the tin, to come up about 2" above the rim, and secure the paper with string. This will help contain the dough as it rises.
- Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
- Preheat the oven to 350 F
- Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
- Place the Panettone in the oven and bake for 40 - 50 mins or until golden and risen. Insert a skewer into the middle of the cake to test if done.
- Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
- Leave to cool completely before dusting with icing sugar.
- Cut into wedges to serve.
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Hello, my dear friend has asked that I make her one and I have never twisted it. So I have a question on the candied lemon. Is it the lemon or the peel? I’ll be making my own and I could not find where it said to add it to the dough.
Hi Joann. It’s candied lemon & orange peel and you add them to the dough on step 13, together with raisins.
Hi,
I can’t wait to try this! I usually use my stand mixer for kneading. Do you think that would be a problem? Any advice for making this in high altitude? Thank you in advance!
Hi Michelle. Happy you liked my recipe! In high altitude you might need to let the dough rise a little more (just make sure it doubles) & bake for extra 5-10 minutes, until golden brown on top. You can also gently tap with your finger and if it sounds hollow it’s done. These also depend on the temperatures in the house not only altitude. So just keep an eye on the dough. Happy baking!
Thank you!
Good recipe. Well explained Thank you for sharing it.
I am in the middle of making this bread/ cake and am wondering about the amount of flour. Two and a quarter cups seems hardly enough ( with a cup of butter and 5 eggs) to make a manageable dough. I did the mixing and kneading in a stand mixer. It is currently in its first rise but I am not sure it will hold the fruit and give structure. Or that it could handle a hand kneading. Am I misreading ?
Hi Glen. These ingredients are correct. The size of your eggs & the way you measure flour might be the cause of your issue. This dough should not be hard but soft & stretchy. However if you feel it’s too soft add just a little more flour when kneading (1 tbsp at a time) until you feel the dough is hard enough to knead with hands but still soft & stretchy. Hope this helps!
Thanks. I did add some extra flour but it was still very soft. I think it all turned out okay
The links you provide for the panettone pan show a 7″ high and a 6 1/4 inch high pan. The directions say a 20cm or 8 inch pan. I’ve searched for an 8 inch deep pan and can’t seem to find one of that size anywhere. Any suggestions?
Hi Phil. Any of these pans would do! The only difference is that you’ll end up with a slightly taller cake. Make sure you line the bottom of the pan and also tap the pan against the table after pouring the batter to remove air pockets.
Hi Petro! I am looking to make this for Christmas, but don’t have a large panettone pan, just a small spring form pan- could I half the recipe and make a mini one? Also Could I add three tablespoons of actual rum instead of rum extract? Looks delicious!
Hi Mia. Thanks for your lovely comment. You can substitute the rum extract for real rum, just make sure kids will not serve this cake, if you have any. As for the pan, as long as the cake has room to spread upwards you’re good to go. I would make a sleeve from baking paper to extend the top of the pan, just to be on the safe side. Happy holidays to you and your loved ones!
Hy there! I just wondering how and for how long to store Panettone?
Thank you!
Hi Gabija. I usually keep it stored in my pantry, in a zip bag, covered in kitchen towels, for up to a week.
Hi, do you think you could make smaller ones in 3 inch tins instead? Have you ever tried this please? From Jodie
Hi, Jodie. I haven’t tried this recipe in small tins but I would imagine it’s possible as long as you adjust baking time. You’ll need to keep an eye on them so they don’t overbake or burn.
I was always too scared to try to make panettone but this recipe was so thorough and approachable that I was able to get it right on the first try! Thank you so much!
I have always seen this in bakeries but never felt confident to try baking it on my own. Thanks for this recipe and easy to follow instructions! Excited for Panettone Cake this Christmas!
Hi Petro,
I made this recipe today, it’s moist and has a nice flavor. I let it cool upside down as suggested, it looks beautiful, but when I sliced it there’s a big hole in the center. What did I do wrong?
Hi Mary! So sorry to hear about your troubles with the air pocket. This can be from various reasons, with over mixing ingredients being the most common. There are also other reasons from over beating the eggs, to the way you fill the cake pan with dough, or uneven temperature in the oven etc. If you decide to make this recipe again, I would suggest taking all these into consideration and also, sift the flour before using, tap the cake pan on the counter after the dough is added, to get the air out and achieve an even distribution. Also make sure the ingredients have the right temperature (all at room temperature work best).
Hi, Petro
Can I make the Panettone Cake using a bread machine?
Thanks
I’m sorry Lilyn, I don’t have any experience with this but if you get to try it I would love to know your feedback! Thanks!
Hi Ann
Please confirm the temperature for baking this cake. 320F is equivalent to 160C so is it being baked at 160C or 180C (=350F). Thanks. Liz
Hi Liz. I apologize for the typo, it should read 350F = 180C. And thanks for bringing it to my attention!
I don’t have Pannetone papers or sleeve can I use a deep round casserole dish. Or use tin foil instead of papers
You can use a deep round casserole but I wouldn’t recommend using foil as the cake might burn. If you don’t have baking/parchment paper coat the dish with vegetable oil and then coat with flour. Remember to shake off the flour when the cake is done.
Hi is that cooking temp for conventional or fan oven? What temp for fan oven?
Hi, Rob. It’s for conventional, not sure about fan oven temp. If you have the option on your fan oven, just turn off the fans and switch to conventional baking. I’m no expert since I haven’t baked this cake in a fan oven but I hear fan ovens bake 25% faster than conventional so if you can’t switch the fans off, subtract 25F from the recommended temp and keep an eye on your cake. Hope this helps!
Thanks for getting back to be I made mine yesterday and it looked fantastic until I cut it today and it’s basically hollow the very top has the correct texture but there is a large void in the centre and the bottom is very dense I’m not sure if it’s a poroving issue or what the second prove was a little longer than the recipe as I had a phone call any ideas?
Thanks Rob
Can you convert into US measurements? Looks so good. Thank you. Carol
Hi Carol. Thanks for your interest in my recipe. The ingredients are listed in both US and European measurements (oz vs gr)
Hi. This looks delicious. My question is would it be possible to make the dough in a bread machine? Many thanks. Ann
Hi Ann. Thanks so much, it truly is an amazing dessert! I’m sorry I’m not able to provide any input on the bread machine, I never tried this option.
Can you add mixed dried fruit to this recipe?
You can but it will taste different, depending on the fruit you choose. This version is more on the “citrusy” side.
What do you think we can put instead of rhum??
We will love to try your recipe.
Thank you
Hi Emilie. I’m glad you like my recipe and consider giving it a try! It’s fabulous, you’ll love it! It doesn’t need rum though, it’s rum extract which is not alcohol. You can try and use orange extract or lemon extract or a combination of both but the taste will be slightly different. Let me know how the recipe worked out for you if you decide to use these instead of run extract.
What flour you use?
All purpose flour.